Curry Chicken With Couscous and Acorn Squash |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Colorful fall or winter dish. Ingredients:
6 acorn squash |
1 cup dry couscous |
1 cup water |
1 cup golden raisin |
1/4 cup butter |
4 chicken breasts, chopped into 1 inch pieces |
1 red bell pepper, diced |
1 medium onion |
2 garlic cloves, crushed |
2 tablespoons curry powder |
1 tablespoon honey |
1 cup chopped mushroom |
1 cup sweet corn |
1/2 cup chicken broth |
1 teaspoon black pepper |
1 teaspoon hungarian paprika (optional, to spice it up) |
1 bunch scallion, chopped |
Directions:
1. PREPARE COUS COUS.add cous cous to boiling cup of water. remove from heat and cover for 5 minutes.
2. PREPARE SQUASH.Preheat oven to 400 degrees. cut tops off of squash, clean out seeds and place open side down in pan with 1/4 of water. bake for 35 minutes or until tender.
3. PREPARE CHICKEN.saute onion, chicken, garlic, curry powder, pepper and paprika in butter for 3-5 minutes until onions are tender. Add bell pepper, corn, scallions, honey and broth. Bring to a boil and reduce to a simmer. Cook until chick is no longer pink.
4. add cous cous to curry chicken and remove from heat. stuff cooked acorn squash with cous cous and chicken mixture.
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